--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
ugar and pumpkin pie spice. Bake about 12 minutes or until crust is
Cut pumpkin in half and remove seeds.
Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
t the seeds. Cut the pumpkin into large chunks. Bring
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in
Line a 9\" pie pan with your favorite pastry recipe and chill. Preheat oven 450 degrees F.
Combine evaporated milk, sugar, Kahlua, corn syrup, pumpkin pie spice, and salt. Add pumpkin and eggs. Blend well. Set aside.
Bake pastry for 7 to 8 minutes until lightly browned. Pull oven rack part way out and slowly pour pumpkin mixture into shell.
Reduce oven to 325 degrees F. Continue baking until filling is barely set in center, about 40 minutes. Cook on wire rack. .
ine a 9-inch pie plate with your crust.
Using a
Mix all ingredients in blender and pour into pie plate that has been sprayed with Pam.
Bake at 350\u00b0 for about 40 minutes or until set.
Cool.
Combine almonds, raisins, and 1 teaspoon pumpkin pie spice in a food processor; process until finely ground and starting to form into a ball. Press crust mixture into a 9-inch pie plate.
Combine pumpkin, coconut milk, date sugar, protein powder, coconut oil, vanilla extract, flaxseed meal, 1 tablespoon pumpkin pie spice, stevia extract, and salt in a high-powdered blender; blend until smooth and creamy. Pour over crust.
Refrigerate until pumpkin filling firms up, about 1 hour.
o 425\u00b0F.
Mix pumpkin, milk, and egg whites until
cut circles out of refrigerated pie crust. You should be able to
aking sheet.
Bake the crust in the preheated oven until
ater, butter, salt, sugar and pumpkin pie spice to a rapid simmer
into a 9-inch pie plate. Refrigerate until ready
rd of the oven. Transfer pie dough to a 9-inch
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Mix butter, pumpkin puree, egg, and sugar until